I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Who else grew up eating Campbells? (We upgraded to Progresso later. Still have a soft-spot for that hearty tomato soup) My mom would add a bit of this and a bit of that making them heartier and delicious.
My Instant Pot Vegetable Beef Soup reminds me of those canned tomato-y vegetable beef soups from my youth but without the sneaky wheat additives and packed with more flavor from a bit of this and bit of that, just like mom.
This recipe is best in the instant pot, but Ive included tips to make it slow-cooker friendly as well!
Quick, simple and so delicious. This soup comes together quickly and with minimal prep, making use of pre-chopped frozen veg. Paleo, Primal, Keto-friendly.
Makes: 6 Servings
2 lbs beef stew meat
1 tsp sea salt
1 tbls avocado or olive oil
6 cloves garlic, minced
1 yellow onion, chopped
2 bay leaves
1 bunch kale, stems removed, leaves cut into thin ribbons
1 15oz can tomato sauce
1 15oz can stewed tomatoes, unsweetened
2 tsp fish sauce
1 bell pepper, chopped
5 cups bone broth or beef broth
10 oz frozen, cubed butternut squash
1 cup frozen peas
Turn instant pot to saute function and add oil. While heating, sprinkle beef with salt.
When instant pot is hot, add beef in batches to pot and brown on all sides.
Remove beef from instant pot with slotted spoon and set aside.
Add onion and garlic to pot. Saute until softened slightly and fragrant.
Return beef to pot and add broth, kale, tomato sauce, stewed tomatoes, fish sauce, and bell pepper.
Place lid on instant pot, turn valve to seal, and pressure cook for 30 minutes on manual. Allow pressure to release naturally for 10 minutes and then quick release any remaining pressure.
Remove lid and turn instant pot to saute function once more. Stir in frozen peas and butternut squash. Bring to a boil and cook until squash is hot.
Taste for salt and pepper.
To make in a slow cooker. Brown beef in a cast iron pan, remove with slotted spoon. Saute garlic, onion and bell pepper in rendered beef fat, then add it to the slow cooker along with any liquid in the pan. Add remaining ingredients and cook on high for 4-6 hours.
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